happy may

Friday, May 01, 2009

Plisse has been giving me quite a few fits lately. I've moved onto the pleated section of the body, but every time my mind would wander or one of my kids would try to talk to me, I would get off pattern. I actually had about 5 inches of the body completed, and decided to rip it back and start over. I searched for every stinkin' marker I had and put one in between each pleat. SO much easier. Although a little annoying, I wish I would have done that the first time around.On the weeks I don't try a new cookie recipe, I make the old standby. Chocolate Chips. This week I made them twice. They are made so often that the recipe is etched in my brain. I can fly in the door 30 minutes before the bus gets my kids home and have these ready. It is just the nestle toll house recipe except that I use bread flour and add 1/2 cup and add an extra tsp of vanilla.2 3/4 cups of bread flour :: 1 tsp baking soda :: 1 tsp salt :: 1 cup butter, softened :: 3/4 cup sugar :: 3/4 cup packed brown sugar :: 2 tsp vanilla extract :: 2 large eggs :: chips and nuts....optional :: bake 350˚ for 11-13 min.

OK... My question is about the brown sugar. Cuz that alone can take me half an hour to deal with. My standard practice (start a new bag and then shove it into the freezer...) isn't too practical. (And not just because bricks of brown sugar fall onto your feet daily when you reach for ice cubes. How do you deal with your brown sugar not hardening?

my standby recipe too. I will have to give the bread flour a try- and the extra vanilla couldn't hurt either :)

and MadMad- If you keep a saltine cracker in the bag of brown sugar you can keep it in the pantry and it should stay relatively clump free. (they also make a fancy terracotta disk you can put in there, but I think the cracker is probably handier)

The cookies look delicious. I'll have to try bread flour some time. And MadMad, I didn't know about a cracker, my mom (and now me) always used a crust of (still good, not dry) bread in a tupperware with the brown sugar. The moisture in the bread keeps the brown sugar perfect.

I get the big tub of Toll House dough in the dairy section of the grocery store. Then if I'm not in the mood to SLAVE over putting it on a cookie sheet, I let the boys spoon it into their mouths while sitting on pillow cases watching tv.

All hail the "Laziest Of All".....ME!

I really should give your recipe a try, I'm not that strapped for time.

Bread flour...now I've a reason to buy that big old package, the only one I can find around here. I know I can always make cookies if the bread I'm dying to make totally flops. You give me the best stinkin' tips for life living, which now includes baking! :D

I really just wanted to pop over and say, "A wonderful, bright, rainbow rockout weekend to you & yours!"

I am so going to try these cookies with bread flour! (I am a choco-chip adoring fan from waaaay back)

And yes, inquiring minds want to know, how the heck do you keep your brown sugar soft, so that you can fly into the house at the last minute and make these (grins. I either have to use up the whole bag, or buy a new one every time it seems.

Am loving Plisse. Are you using the yarn shown on the pattern page as well?

Happy may indeed! I use bread flour too. And an extra egg yolk and a couple tablespoons of milk. I can't remember the recipe exactly, but it's the best cookie ever. Man, it took a long time to find the right recipe for chocolate chip to make them just right.

My husband is a chocolate chip cookie fanatic, so I just had to try this recipe with bread flour. When he came home from his business trip on Sunday, he was greeted with a welcome home present...he sends many thanks to you, Leslie! We both loved this improved favorite.

And, your sweater looks fabulous. The yarn and color are out of this world. Can't wait to see more updates.

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